"The answer is blowin 'in the wind," Bob Dylan sang. It is nature that gives unique conditions to our terroir, more than 800 meters above sea level, with a free calcareous soil, and a high thermal gradient between day and night, allows an optimum ripening of the grape. However, to satisfy the interest of the most curious, we can say that HYDRIA is born of aged strains with more than 40 years of life, which have been recovered as one who prepares a child for life.
Both the field work and the harvest are done in the most respectful way with the vineyard and the environment. The grapes are hand-picked in small containers, to be transported to the winery located a few meters from the vineyard, where, after a careful selection, the wine is processed. The fermentation takes place in stainless steel tanks at controlled temperature. Once this process is finished, the wine rests and reaches its maturity in oak barrels.